Ingredients

• 1 1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)
• 4 garlic cloves, very thinly sliced
• 1/3 cup olive oil
• 2/3 cup panko (Japanese coarse bread crumbs)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon finely grated fresh lemonzest

Instructions

1. Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
2. Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove from heat and stir in zest.
3. Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.